Lemon Rice
South Indian tempered rice with mustard seeds, curry leaves, peanuts, and turmeric. Bright, tangy, done in 15 minutes. Great for leftover rice.
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🛒 Ingredients
- 3 cups cooked rice
- 3 tbsp (about 1.5 lemons) lemon juice
- 1/3 cup roasted peanuts
- 1 tsp mustard seeds
- 10 (sub dried or omit) curry leaves
- 2 dried red chili
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
- to taste salt
👨🍳 Instructions
- 1Heat oil in a wide pan, add mustard seeds — cover and wait for them to pop
- 2Add dried chilies and curry leaves, fry 30 seconds
- 3Add peanuts and fry until lightly golden, 2 minutes
- 4Add turmeric and stir for 10 seconds
- 5Add cooked rice, toss to coat evenly with the tempering
- 6Turn off heat, squeeze in lemon juice and toss again
- 7Season with salt and serve warm or at room temperature
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